Finely chop the garlic and shallots.

Add a big glug of olive oil and sauté the shallots, garlic, and chilli flakes.

Add the anchovy fillets and break them down into the shallots with the back of a wooden spoon.

Pour in the chopped tomatoes with the olive oil from the sardines and cook for 15 mins until the sauce has reduced.

Pop the pasta on to cook in a pot of salted boiling water.

Add in the pasta with 100ml of pasta water to the tomatoes and squeeze in the juice of a lemon. Pop the sardines in too.

Finely chop the dill.

In a small frying pan add a glug of olive oil and add in the drained capers. Fry for 5-6 mins until they are crispy and then drain on a paper towel.

Add ¾ of the dill to the pasta and toss well. Season with salt and pepper as necessary.

Serve in bowls with dollops of ricotta, crispy capers and reserved dill.